TO PURCHASE FRESH FISH/SHELLFISH:

For all fresh seafood items, please call us 800-944-7848 for availability and the latest market prices.

We have many fish selections available but pricing and inventory change daily. Our sales staff is happy to make recommendations. Please remember that fresh fish is subject to fishery and seasonal constraints during the course of the year. Pricing includes the special packaging required to ensure that your fish arrives as fresh as when it came out of the water. We are pleased to fillet most whole fish at no extra charge. We ship priority for next day delivery to your door to ensure the highest quality of freshness.

Arctic Char
A smaller relative of the salmon, this pink fleshed, sweet-tasting fish is farm-raised in Iceland. It has a somewhat milder flavor than salmon, and is described by many as tasting more like trout. It is excellent in many preparations including suateed, grilled and baked. 3-4 lbs. each.

Barramundi
A native of Australia, these beautiful fish are farm raised in pristine waters taken from Good Fortune Bay. Its succulent flesh is prized for its sweet but mild flavor, delicate texture and remarkable versatility. Excellent grilled or whole roasted! Up to 6 lbs. each.
Farmed. Australia

Cobia
Know by the Aussies as "Black Kingfish", Cobia make very good eating. Its clean, firm yet moist white meat is both sweet and richly flavored. Like tuna, the meat from various parts of the fish has distinctive qualities and as such the fish has a large range of applications in diverse dishes. The fillets can be pan sautéed, poached, or placed on the grill. The freshness and quality of Cobia is so special that it can also be served sushi and sashimi style, or as a ceviché. 10 lbs. each – fillets available. Farmed. Australia

Daurade Royal
From the sea bream family, this fish is now farmed in France as well as available wild-caught. The thin layer of fat under its skin makes it ideal for the grill, but is excellent in any preparation. Farmed 1-2 lbs. each. Wild available, 4 lbs+ each.

Dover Sole
This classic wild fish, caught off the coast of France and the British Isles, is best cooked simply - grilled or poached whole. It has a tender, moist flesh with superb taste. Browne Trading Co. imports Dover Sole twice a week from the Isle of Noirmoutier in south Brittany. It is available year-round.
Approximately 1 lb. each.

John Dory/St. Pierre
This oval-shaped fish has a distinctive black spot on its side, which folklore attributes to the righteous touch of St. Peter hence its other name, St. Pierre. Found off the coast of France, Spain, Portugal and New Zealand, it has delicious bone-free white fillets that firm up when cooked. Grilling, sautéing and poaching are recommended preparations. 2-4 lbs. each. Seasonal. Wild Caught. New Zealand, Portugal and Australia.

Hiramasa (Yellowtail)
Farm raised off the coast of Southern Australia, the Hiramasa is the ultimate sushi fish. Also known as Kingfish, it has a pale pink flesh with a rich, sweet flavor. Highly versatile in its preparations, it is excellent as sushi, crudo, or even grilled, baked or roasted. Excellent in recipes calling for swordfish, hamachi or kampachi. 6-8 lbs. each.

Loup de Mer/Lubina (European Sea Bass)
This versatile species of European sea bass (often called branzino), translated from French as "Wolf of the Sea" or the Spanish as "Lubina", is available as a farmed or wild-caught fish, and could easily be considered one of the most wonderful tasting fish ever. They make fine eating baked, grilled, sautéed and especially whole roasted. Our wild loup are line caught off the shores of Portugal, our farm raised fish hail from the acclaimed farms of Veta la Palma in Seville, Spain. Farmed fish are available from 2 to 6 lbs. Wild fish vary in size up to 10 pounds. Farmed: France. Wild: Portugal.

Tai Snapper
These pink and silver scaled fish are caught on longlines between New Zealand and Japan. It has a firm, flaky, mild-flavored flesh which is excellent seared, broiled, or grilled. 3 -6 lbs. each.

Turbot
This inshore flatfish is both wild caught and farmed in Europe. A relative of the halibut, this fish has no scales, and a firm, delicious white flesh. A favorite of some of the best kitchens that serve the best fish. Pan-fry, grill, poach or steam. 3 - 6 lbs, wild or farmed.

Red Mullet
The excellence of these small fish was first recognized in Classical Times. The were adored by the Romans who were willing to pay vast sums for them. They are charcol grilled in Spain, and can also be fried or baked. Their livers, considered by many to be a delicacy, can be cooked in a sauce with citrus juice and parsley. 2 - 3 fish each per lb.

Red Sea Bream
This Bream or Besugo enjoys a high reputation in Portugal and Spain. In Castilla it is a classical dish on Christmas Eve. It is also a very popular classic with our Chefs in America as well. It is wonderful baked whole in sea salt and herbs. Wild, 4 lbs.+ each.

Sardines (Not Shown)
A real delicacy for those that know of this great little fish. Just scale with your fingers, slit the belly and fill with herbs, salt and pepper. Grill or quick saute them in your favorite olive oil. About 6 fish each per lb.

Scorpion Fish
Don't let the uncouth appearance of this fish fool deter you from it's wonderful sweet flavor. Baking the whole fish is our recommendation. Fillets can be cooked as you like. A very popular and well know fish in Spain, France and Portugal, it is certainly worth trying! 3-4 lbs each.